Sherry'S Spicy Crawfish Dip

• 1 lb bulk sausage (hot is especially good)
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 2 tablespoons garlic powder
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 lb Velveeta Mexican cheese
• 2 teaspoons Tony Chachere's Seasoning
• 2 lbs crawfish tails

1. Take one lb. of the crawfish tails and process them in a food processor until well chopped.
2. Brown your sausage, onion and bell pepper in a large sauce pan; drain when sausage is done (I use my colander).
3. Return the sausage mixture to the saucepan and all all of the remaining ingredients except for the 2 lbs. of crawfish.
4. Mix well and cook over low heat until the cheese is completely melted.
5. After the cheese is melted, add the crawfish and mix well.
6. Let this mixture simmer for 10-15 minutes, stirring to keep it from sticking.
7. Serve this in a crockpot to keep it warm; also, it can be mixed up in the crockpot, just make sure to brown your sausage first.
8. Serve with chips or if you really want a spicy kick, serve it with my recipe of Saltine Snackers.

sausage, onion, bell pepper, garlic, cream of mushroom soup, cheese, chachere, crawfish tails

Taken from www.food.com/recipe/sherrys-spicy-crawfish-dip-184028 (may not work)